Many years ago I was part of a recipe swap….I may have mentioned it before. This recipe came to me during “Asian Week”. I love cooking ethnic food with new flavors and taste! As soon as I saw the recipe I was making I was so excited! I knew it was something Joe would enjoy too. I wasn’t sure about my girls because once I looked over the ingredients there was some “spice”! The recipe came from Sara at A Taste of Home Cooking and it did not disappoint! I will be adding this to our rotation. It was super easy…..and unbelievably good! The combo of flavors in this dish were literally mouth watering! It has just the right amount of spice….and Olivia LOVED it, but Ava did not (hey — 1 of 2 isn’t too bad) and Joe and I both agreed it was something I’d make again…and SOON!

Sara recommended using white rice with it, but I prefer fried (and my waist proves it) with any of my Chinese food that I make or take out! But I know it would be just as delicious with any kind of rice you choose! THANK YOU, SARA!!

Taking a little break from football foods today, in honor of Chinese New Year, tomorrow!

I had originally gotten a Kung Pao Chicken recipe from Sing For Your Supper. I have made a bunch of her dishes and they are always excellent! I’m sure you’ll see me blog about her recipes in the future….but in the meantime, you should definitely check out her blog for yourself!

OK back to the recipe…..I used her chicken recipe, but just swapped the chicken with approx. 1 pound of large, deveined shrimp.
As usual I served it with fried rice (I like it much better than white rice) and my husband and I both enjoyed it very much! The perfect combo of sweet, nutty and spicy. This recipe is nice because you can adjust how much spice you want in your life and it’s still very good! My little ones aren’t huge fans of spicy foods, so I cut back the red pepper flakes on this one, but it was still pretty PAOerful! Ha Ha Ha! Sorry I had to! 🙂

Kung Pao Shrimp

1lb uncooked, deveined, shell removed large shrimp.

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons of Vidalia onion chopped

3 garlic cloves (minced)

1/4 teaspoon crushed red pepper flakes (I used less than she called for b/c 2 of my taste tasters are my kids)

½ teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine shrimp and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add shrimp and stir fry approx. 5-7 minutes (or until pink and fully cooked). Remove shrimp from wok.